Prime Rib Soup Recipes

Steps:

• In a medium saucepan, bring to a boil, water, beef bones, barley, carrots and garlic. Reduce heat and simmer, covered, for 1-1/2 hours.
• Remove from heat and allow to cool slightly. Remove bones, meat and carrots. (you won't find the garlic :) ) Shred the meat and return to the broth mixture. Discard the carrots, bones and any fat.
• Refrigerate the broth to allow any remaining fat to harden. This makes it easier to remove. At this point, you can either continue on with the recipe, or the broth may be refrigerated for up to 3 days. You could probably freeze it as well, but I never have.
• Once the fat has been removed, return the broth to the stove and heat to boiling.
• Add in the salt, pepper, Bovril, potatoes and onion. Reduce heat and simmer, covered, for approx 25 minutes, stirring occasionally.
• Add noodles and vegetables. Continue to simmer for about 20 minutes, or until the noodles are tender, stirring occasionally.
• Enjoy!

Steps:

• In a soup pot, heat oil or butter, then saute onions until just tender. Add garlic and saute for 2 minutes.
• Add wine, scraping up any browned bits that may have formed. Add bones, stock and water and bring to a boil. Reduce heat and simmer for 1 1/2 hours.
• For best results, cool mixture and refrigerate for 8 hours or overnight. Skim fat from top and discard.
• Place a colander in a large bowl and strain mixture. Add stock back to pot, then add all ingredients except cabbage and leftover prime rib. Cook for 20-30 minutes, until vegetables are just tender.
• Meanwhile, remove any meat from bones and set aside.
• When carrots and potatoes are tender, add cabbage and cook for 10 minutes.
• Stir in prime rib and add salt and freshly ground pepper.
• Serve with a crusty French bread or warm dinner rolls.

Steps:

• Place the ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours. Remove the ribs and allow to cool. Trim the meat from the ribs and cut into bite sized pieces; refrigerate. Continue simmering the broth until reduced to 1 cup; refrigerate until the fat congeals to the top.
• Skim and discard the congealed fat. Pour the broth into a saucepan along with the meat trimmings, beef stock, potato, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Sprinkle with chives to serve.